Directions

Cupcakes

1Glass Measurer: Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

2Mixer: Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed.

3Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

5Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

6Divide and scoop batter into three separate bowls. Create an ombre of pink hues for each bowl of batter. Pour into foil pie tins covering the bottom and about a 1/4 inch up the side.

7Bake at 350F. Bake until thin skewer or toothpick inserted in the center comes out clean, 10 minutes. Let cool completely and then cut rounds that will fit into the push pop.

Easy American Buttercream Frosting

1Cream the butter in a standing mixer. Aerate room temperature butter for about 1 minute on medium speed.

2Add the sugar, about 1 cup at a time, until it is fully incorporated. Then add the next cup and incorporate again. Repeat until you have added all the sugar. (Be sure to scrape down in between mixing). Last, add the vanilla and salt. Beat at low speed for 15 seconds until incorporated. Finally, whip (on medium to high speed) for about 4-5 minutes until light and fluffy. Enjoy!

Assembly & Layer

1Cut one circle (the size of the diameter of the push pop) from each of the three pink colored cakes. Also, pour the frosting into a ziploc or a piping bag to make it easier to layer into push pop. Start with the cake, and then frosting, and then repeat this process twice more. Lastly, top with decorations. Keep for up to 5 days in refrigerator.